Magdalena Paradowska

Kitchen manager

Bethany Homestead

Northampton, Northamptonshire

12.2006 - 07.2025

Ensured food safety standards were met, preventing possible foodborne illnesses.
Organised staff rotas to ensure adequate coverage during all operating hours.
Maintained the cleanliness of the kitchen area, consistently meeting health and safety regulations.
Trained new hires on kitchen procedures, ensuring seamless integration into the team.
Built attractive displays of food items, enticing customers to make additional purchases.
Planned menus with diverse and seasonal dishes using sustainable, locally sourced produce.
Forecasted demand and orders optimum level of supplies to prevent spoilage.
Maintained the cleanliness of the kitchen area, meeting health and safety regulations consistently.
Delegated tasks wisely amongst staff members; created balance and harmony in the workplace.
Implemented waste reduction measures resulting in cost savings and environmental benefits.
Led regular staff meetings; encouraged open communication and problem-solving initiatives.
Developed a superb rapport with staff to encourage better teamwork and productivity.
Created dishes for special events, impressing guests and elevating the restaurant's reputation.
Improved kitchen efficiency by implementing new organisational strategies.
Streamlined meal preparation process to reduce guest wait times.
Updated menus seasonally for fresh dining options and improved customer experience.
Collaborated with the front-of-house team to ensure smooth service during peak hours.
Managed daily kitchen operations efficiently whilst maintaining high-quality standards.
Adhered to budget constraints when ordering supplies, effectively managing expenses.
Coordinated with suppliers for timely ingredient deliveries, avoiding shortages or interruptions in service.
Conducted regular inventory checks for more accurate stock control.
Identified necessary equipment repairs before breakdowns could disrupt service.
Followed health and safety guidelines to keep food storage safe, prevent spoilage, and minimise cross-contamination risks.
Handled and stored food with proper methods to eliminate illness risks and prevent cross-contamination.
Reduced customer complaints by enforcing strict quality control procedures.
Monitored kitchen operations to spot and correct issues impacting team performance or quality.
Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves, and ovens.
Worked with of front-of-house team to coordinate fast, fresh deliveries in line with professional reputation.
Oversaw chefs, cooks, and kitchen support staff to run a smooth operation.
Set kitchen standards governing cooking procedures, garnishes, and food presentation.
Inspected completed work and stations to verify conformance with standards.
Coordinated recruitment and training of kitchen staff to develop a high-performing team.
Created estimates of food and labour costs to set accurate operating budgets.
Tracked ingredient use and portioning, identifying opportunities to reduce costs and improve profitability.
Responded to dietary concerns and food allergies, creating dishes that met customer needs and palates.
Cleaned and serviced kitchen appliances, maintaining good working order of grills, stoves, and ovens.